Lasagna Soup

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    • #300413

      2 tablespoons extra virgin olive oil
      1 lb ground beef (extra lean)
      1 large onion, finely chopped
      2 carrots, peeled and grated
      4 garlic cloves, finely chopped (I grated them)
      1 (32 ounce) box chicken stock
      1 (28 ounce) can crushed tomatoes
      1/2 lb lasagna noodle, broken
      1 cup basil leaves, torn (I had to use dried…approx 3 tbls)
      1 cup ricotta cheese
      Parmesan cheese
      1 tablespoon Italian seasoning (my addition)
      1 teaspoon crushed red pepper flakes (my addition)

      In a soup pot, heat oil over med high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.

      Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings — if using fresh add later, cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Serve stoup in bowls and dollop with ricotta.

      Pass the parm at the table.

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